Contents Editor's Letter Editor's Letter People | Places | Plates People | Places | Plates Pat Nourse explores stadium snacks Spotlight On Spotlight On Mark Best takes a trip to Flinders Island What's Good in the Hood What's Good in the Hood Myffy Rigby visits the Mornington Peninsula Cut Two Ways Cut Two Ways Sirloin gets the star treatment Big Business Big Business Australia’s biggest pub group - ALH
Contents Editor's Letter Editor's Letter People | Places | Plates People | Places | Plates Pat Nourse writes on Flower Drum Spotlight On Spotlight On Mark Best on the case for LAMB on menus What's Good in the Hood What's Good in the Hood Myffy Rigby heads to the Goldy Cut Two Ways Cut Two Ways Lucas Group shares the LAMB Young Guns Young Guns Tom Foster at ELE Big Business Big Business For the Love of LAMB at the MCG Next Issue Next Issue
Contents Editor's Letter Editor's Letter People | Places | Plates Delicious Mauritius People | Places | Plates Pat Nourse writes on Nagesh Seethiah at Manze Spotlight On The Taco-lypse Spotlight On Mark Best talks all things TACOS What's Good in the Hood Auburn What's Good in the Hood Myffy Rigby wastes no tastes in Auburn Cut Two Ways Goat Cut Two Ways It’s Goat - and it’s good Young Guns Ross Magnaye Young Guns Party prince Ross Magnaye at Serai Big Business Big Business Any Chance to Celebrate Next Issue Next Issue
Contents Editor's Letter Editor's Letter People | Places | Plates Rothwell's People | Places | Plates Pat Nourse explores the Rothwell’s Experience Spotlight On Spotlight On Mark Best on the Memories of Mince What's Good in the Hood NT What's Good in the Hood Myffy Rigby takes on the Top End Cut Two Ways Mince Cut Two Ways The Magic of Mince Young Guns Jean-Paul El Tom Young Guns Jean-Paul El Tom of Baba’s Place Big Business Estia Health Big Business Estia Health - Recreating the Comfort of Home Next Issue Next Issue
Contents Editor's Letter Editor's Letter People | Places | Plates People | Places | Plates Pat Nourse talks luxury steaks Spotlight On Spotlight On Mark Best visits Blackmore Beef What's Good in the Hood What's Good in the Hood Myffy Rigby takes it to the Nation’s Capital Cut Two Ways Cut Two Ways Brisket a la Vue de monde and Ryne Young Guns Young Guns Jake Kellie at his first restaurant Arkhé Big Business Big Business Paddock to Plane at dnata catering Next Issue Next Issue
Contents Editor's Letter Editor's Letter People | Places | Plates People | Places | Plates Pat Nourse goes the whole Hogget with Trevor Perkins Spotlight On Spotlight On Mark Best talks climate neutral Australian lamb What's Good in the Hood What's Good in the Hood Myffy Rigby explores the Blue Mountains Cut Two Ways Cut Two Ways Lovely lamb leg Young Guns Young Guns Butcher Lachy Kerr of Cleaver & Co Big Business Big Business Australian lamb summer specials Next Issue Next Issue
Contents Editor's Letter Editor's Letter People | Places | Plates People | Places | Plates Pat Nourse takes it to Tom McHugo’s in Tassie Spotlight On Spotlight On Mark Best profiles locally focused The Royal Richmond What's Good in the Hood What's Good in the Hood Myffy Rigby explores Steel City’s hot spots Cut Two Ways Cut Two Ways It’s the veal-deal with chefs Mike Eggert and Sam Bull Young Guns Young Guns Old pub, new blood - Watson’s at the EQ Big Business Big Business The ABC’s of AVC Next Issue Next Issue
Contents Editor's Letter Editor's Letter People | Places | Plates People | Places | Plates Pat Nourse hails a Hero - the formidable Karen Martini Spotlight On Spotlight On Mark Best explores mature-aged beef from retired beef and dairy cows What's Good in the Hood What's Good in the Hood Myffy Rigby chatters her way about Chatswood Cut Two Ways Cut Two Ways Oyster Blade in the capable hands of chefs Guy Turland and Tom Walton Young Guns Young Guns Acclaimed young chef Anna Ugarte takes on The Old Fitz Next Issue Next Issue
Contents Editor's Letter Editor's Letter People | Places | Plates Doing It Raph's Way People | Places | Plates Pat Nourse talks to snacc boss Raph Rashid Spotlight On Unpacking Paddock To Plate Spotlight On Mark Best explores different paddock to plate models What's Good in the Hood NSW South Coast What's Good in the Hood Myffy Rigby takes a rainy south coast adventure Cut Two Ways Cut Two Ways Nick Stanton and Alex Prichard go head to head with goat Young Guns Kaul Of The Wild Young Guns We chat to Rosheen Kaul about life in her first head chef role Next Issue Next Issue
Contents Editor's Letter Editor's Letter People | Places | Plates People | Places | Plates Pat Nourse writes on chef powerhouse Danielle Alvarez Spotlight On Spotlight On Mark Best spends a day in the life of cattle producer Maria Roche What's Good in the Hood What's Good in the Hood Myffy Rigby takes a tour of Parramatta for tasty eats Cut Two Ways Cut Two Ways Trisha Greentree and Jemma Whiteman take on the tri tip Young Guns Young Guns 2020 Apprentice Butcher of the Year Bonnie Ewan For The Love Of Lamb For The Love Of Lamb 10 of our favourite lamb dishes over fire to celebrate summer Next Issue Next Issue
Contents Editor's Letter Editor's Letter What does sustainability mean to you? People | Places | Plates Josh Lewis People | Places | Plates Pat Nourse chats all things sustainability with Josh Lewis. Spotlight On The Taste Of Sustainability Spotlight On Mark Best asks What Does Sustainability Taste Like? What's Good in the Hood Orange NSW What's Good in the Hood Myffy Rigby goes regional as we explore the Orange region. Cut Two Ways Lamb Neck Cut Two Ways Daniel Puskis and Rob Cockerill take on the lamb neck. Young Guns Tim Eyes Young Guns Can cattle farming mitigate climate change? Young farmer Tim Eyes thinks so. Fast Facts Fast Facts Next Issue Next Issue
Contents Editor's Letter Editor's Letter People | Places | Plates People | Places | Plates Pat Nourse talks to three vastly different hospitality leaders about how they’ve rolled with the pandemic punches. What's Good in the Hood What's Good in the Hood Myffy Rigby shows us what’s good in her hood - Sydney’s inner west. Spotlight On Spotlight On Mark Best shines a light on the impact of Covid-19 on the red meat supply chain. Cut Two Ways Cut Two Ways Butcher chooses a cut and two chefs cook it their way. Big time food porn. Young Guns Young Guns We catch up with the hearts behind community dining darling Hartsyard. Fast Facts Fast Facts Did You Know? Next Issue Next Issue
Contents Editors' Letters Editors' Letters Guest Chef Profile The Tetsuya's Legacy Guest Chef Profile Let It Raine – We go behind the scenes at Tetsuya’s with executive chef Josh Raine Producer Story The Way To Wagyu Producer Story Chocolate fed beef?! We head to Mayura Station to learn all about the fastest growing breed of cattle in Australia. Roadies Konichiwa QLD Roadies Noosa, Brisbane, Gold Coast - who has got the best Japanese style beef dish in the sunshine state? Wagyu Katsu Sando: 3 Ways Do you even wagyu bro? Wagyu Katsu Sando: 3 Ways Three chefs, three price points, three epic sandos. On the Menu Japanese if You Please On the Menu From traditional shabu-shabu to Japanese inspired burgers – this is how to beef best. Fast Facts Did You Know? Fast Facts
Contents Editors' Letters Editors' Letters Thoughts and feelings on our biggest issue to date. Chef Profile All's Well That Ends Wells Chef Profile We hang out with the King of Kensington Street - from his two-hatted, two story fine diner to his cool casual cafe across the way - it’s all coming up Wells. Producer Story Stop, Collaborate & Question Producer Story Someone pulling your chain? Is it time to rethink your procurement process? We explore the Aussie beef supply chain for the low down on beef processing and where in the world our beef goes. Cut Showcase Naturally Falling For You Cut Showcase Holy cow. Think you’ve got what it takes to use an entire beef carcase? What about 9 every three weeks like the Grand Hyatt Singapore? Our whole carcase feature story shows how it can be done and the benefits it delivers. Roadies Trippin' Around Tassie Roadies It’s all about the island life as we hit the road and trip around Tassie searching for the best beef dishes in the business. On the Menu Tongue To Tail On the Menu Do you even beef bro? We go tongue to tail in a showcase of the beef carcase on menus around the country. Two Under Ten A1 vs Automata Two Under Ten It’s A1 vs Automata - but we’re all winners at the end of the day with these two beefy bangers. Fast Facts Did You Know? Fast Facts Beef up your brain. Next Issue Young Guns Next Issue We be hanging with the cool kids.
Contents Editors' Letters Editors' Letters Straight from the ed’s heads Chef Profile Gunn's Blazing Chef Profile Bang bang – we shoot the breeze with the big Gunn and talk all things Ides. Producer Story It's All in the Genes Producer Story We visit 2018 Farmers of the Year, Tom & Phoebe Bull, to learn about their incredible journey into highly marbled lamb. Roadies Broadbeach to Bellingen Roadies From A to B – our Audi Ambassador chef takes us on a lamb-seeking safari to Broadbeach, Byron, Brunswick Heads, Bellingen – and the Big Banana. Cut Showcase Belly & Breast Cut Showcase We risk it for the lamb brisket with three delicious dishes. Get in my belly! On the Menu On the Menu From dry aged lamb tartare to belly, rump, shoulder chop and more – lamb is a party and everyone's invited. Two Under Ten Two Under Ten It’s all eyes on Ides with two tasty plates from the boys in black. Fast Facts Fast Facts Can’t pull the wool over our eyes. Fact. Next Issue Next Issue Who? Where? What?
Contents Editors' Letters Editors' Letters Guest Chef Profile An Appetite for Excellence Guest Chef Profile We bring together the three winners of 2019 Appetite for Excellence Awards for a special collaborative dinner in regional NSW Producer Story Keeping Up With Sally Jones Producer Story Sally Jones sets out to be as sustainable and profitable as possible on her lamb enterprise near Griffith NSW where she breeds Dorper sheep Roadies Griffith to Canberra Roadies We cruise through the Riverina, South Eastern NSW and into the nation’s capital - eating lamb and meeting local legends along the way On the Menu Young Guns On the Menu The A4E 2019 Young Chef finalists show us how they lamb from brains to belly and all the bits in between Where Are They Now? Where Are They Now? As a proud sponsor of the A4E program, we catch up with some of the finalists from the last few years to see what they’re up to now Fast Facts Did you know? Fast Facts Next Issue Japanese If You Please Next Issue
Contents Editor's Letter US-YAY! Editor's Letter 12 cities across 7 states and all the beef, lamb and goat we could take! Chef Profile No Stone Unturned Chef Profile Our blue-eyed boy next door and epitome of the celebrity chef - we catch up with Curtis Stone at his restaurants in LA. United Tastes of America United Tastes of America Our take on tastes of the States - from nostalgia to virtual menus. With one million restaurants and growing, the US restaurant industry is big business. Let’s taco-bout LA’s food trucks Let’s taco-bout LA’s food trucks The ultimate meals on wheels, food truck culture in the US is huge. We call in an expert and navigate our way around LA’s taco trucks. Roadies San Diego to El Paso Roadies From Tijuana tacos to Tex-Mex - we hit the road from San Diego to El Paso to experience Mexican food and its impact on American food culture. French Dip Fight French Dip Fight A food fight spanning more than a century and a mighty sandwich to rule them all. Tastes of the States Tastes of the States Five cities and six local hosts to show us the ropes - we literally eat our way around the country to bring you ideas and insights from chefs in the USA. On the Menu Inspo alert! On the Menu Tex-Mex BBQ, Chinese Burritos, West Indian Goat Roti, Salambi Pizza, Collagen Smoothies, Lamb Cuban Sandwich, Bone Broth Waffles, Lamb Barbacoa and more! Two Aussie Stars in LA Two Aussie Stars in LA No it’s not Hugh Jackman and Nicole Kidman - it’s the humble meat pie and classic steak sanga playing starring roles at Gwen in Hollywood! Fast Facts Fast Facts Did you know…? Next Issue Next Issue Who, where, what?!
Contents Editors' Letters Editors' Letters Just two small town girls, livin’ in a lamby world, we took Qantas planes goin’ everywhere… Guest Chef Profile Coming Full Circle Guest Chef Profile The fish is out of the water, the cat is out of the bag and we’re hanging with the former seafood-slinging chef at her new digs in Brisbane. Paddock Story Better With Age Paddock Story Mutton dressed as lamb? Only if it's dry-aged. We head to Central West NSW to learn more about dry-ageing mutton, hogget and lamb - and yes, they do get better with age. Roadies West Side Story Roadies There is absolutely nothing gangster to see here but that’s no reason not to pretend that there’s a little east-side vs west-side rivalry in all of us. We’re all in love with lamb so, whatever. Cut Showcase Lamb Forequarter Cut Showcase Fore the love of lamb! Two Under Ten Brissie Boys Represent Two Under Ten Things are looking offal-y good in the sunshine state and we’re keeping a-breast of costs with two lamb dishes under 10 jumbucks. (My eyes are rolling too, don’t worry.) On The Menu On The Menu A feast for the culinary senses – there really are no limits when it comes to lamb. Is there a word for a collective of awesomeness? A flock of fab will do me. Fast Facts Fast Facts Just laying down some knowledge. You’re welcome. Next Issue U-S-YAY! Next Issue We are leaving on a jet plane. But we will be back again.
Contents Editors' Letters Editors' Letters Do not pass go, do not collect $100 – read these truly profound words of wisdom instead. Guest Chef Profile Age of Authenticity Guest Chef Profile The man, the myth, the legend – meet the enigma behind some of Merivale’s most popular venues. We love him and you will too. Paddock Story Big Beef Paddock Story Jordan wanted 'an authentic outback cattle station' experience – and that’s what he got, and then some. Roadies QLD Pub Grub Roadies An outback QLD pub-crawl. Beef, beer and banter. Ok, and Bundy. Be rude not to. Up Front Ben Wainwright Up Front Tall, handsome and handy on the shaker – Ben talks summer time bar vibes on the Beaches. Cut Showcase Summer Steaks Cut Showcase Get them salivating with the scent of sizzling steaks – here's 12 options from around the carcase. Two Under Ten Two Under Ten Beef doesn't have to blow the budget – get around these two for less than a tenner. On The Menu On The Menu Fun, frivolous and festive – summer is a red-hot season of events and activities that are just begging for some beef. Fast Facts Fast Facts Beef up your knowledge with five fire facts. Next Issue Next Issue What, when, where, who?!
Contents Editors' Letters Editors' Letters Straight from the horse’s mouth so to speak – giddy up people, issue 3 is here! Guest Chef Profile All Hail King Carmichael Guest Chef Profile If you don’t know Paul Carmichael, well I feel a little bit sad for you to be honest. Get to know this laid back loveable legend and his Goddess of the West. Paddock Story Finding Balance Paddock Story Why become a sheep farmer? We go on a mission to western Victoria to discover just that. The answer might surprise you. Also, Paul Carmichael mustering sheep on a motorbike. LOL. Roadies Geelong To Sydney Roadies We get outta town and hit the road on a lamb –seeking mission of epic proportions – three days, 1300kms, power ballads and a whole lotta lovely lamb. Up Front Kylie Javier Ashton Up Front Paul says she’s the cleaner – we chat to KJ about what’s really involved in running Momofuku’s only restaurant outside the USA. Cut Showcase Lamb Chump Cut Showcase Spring just ain’t spring without a little fling and when that sweet spring lamb chump be shaking the rump in your direction – things are bound to heat up. Two Under Ten Two Under Ten An Irishman, an American and a Spring Lamb walk into a Caribbean restaurant…. On The Menu On The Menu Four fresh favourites to get the drool dripping and the inspiration kicking for a sizzling spring menu. Fast Facts Fast Facts Just laying down some knowledge. You’re welcome. Next Issue Next Issue Who’s coming with us?